Ingredients

• 3/4 cup - idli rice + raw rice
• 3/4 cup - tur dal + channa dal
• 1/2 cup - coconut
• 1 - red chilli
• 1 - green chilli
• salt to taste
• 2 - tomatoes
• 1/4 tsp - hing
• 1.5 tsp - jeera
• coriander leaves and curry leaves for garnishing

How to Make Tomato Adai

• Soak the dal and rice together for 2 hours. Rinse.
• Add chopped tomatoes, red chilli, green chilli, salt, hing and coconut.
• Grind in a mixer or grinder, adding water bit by bit to prepare a coarse batter (like idli/dosa batter).
• Add jeera, coriander leaves and curry leaves and mix.
• Heat a griddle. Pour a ladle full of batter and spread in a circular motion.
• Drizzle a drop of coconut oil and a few drops of cooking oil around the corners.
• When one side turns golden brown, flip and cook the other side.
• Cook each side for at least 2 minutes.
• Serve hot with idli podi or avial.
• Recipe courtesy: Indian Vegetarian Kitchen